- 3 ripe avocados
- 3 tbsp coconut cream
- 2 drops pure peppermint essence
- 1 tbsp melted coconut oil
- 1⁄2 cup rice syrup
- 1 tsp spirulina powder
- Pinch Himalayan salt
- 1⁄2 tsp vanilla essence
- 1⁄2 cup cacao nibs
Place a can of coconut cream in the fridge overnight to allow the coconut liquid to separate from the cream. Scoop the thick coconut layer off the top & place in a blender.
Cut the avocado in half & remove its pit. Scoop the flesh into your blender & proceed to place remaining ingredients into the blender, aside from cacao nibs & mix until you reach a smooth consistency.
Fold cacao nibs through the mix and pour into a small lined loaf tin.
Set in the freezer for 4 hours.
Scoop ice cream into empty avocado skins and freeze until ready to serve and eat.
This will last for up to two weeks in the freezer & serves four.
Brought to you by,
REAL RAD FOOD X THE AVO TREE